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A perfectly baked chocolate fondant au chocolat with a gooey molten center, dusted with cocoa powder on a black plate
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Decadent Fondant Au Chocolat Recipe

Warm, sticky gooey chocolatey pudding with a slightly crisp exterior. A chocolate lovers dream!
Course Dessert
Cuisine British
Keyword fondant au chocolat
Prep Time 30 minutes
Cook Time 12 minutes
resting time 30 minutes
Total Time 1 hour 12 minutes
Servings 4
Author Paul (Scoffs and Feasts)

Ingredients

  • 100 grams dark chocolate (70% minimum)
  • 100 grams caster sugar
  • 50 grams sifted plain flour
  • 100 grams unsalted butter
  • 1 tsp good quality vanilla extract
  • 1 pinch of salt
  • 2 whole large eggs
  • 2 egg yolks

Instructions

  • Weigh and prepare Ingredients. Brush inside of the molds with melted butter using vertical strokes then place in fridge for a minute. remove then repeat the brushing. Once double coated in butter, coat the insides with a teaspoon of cocoa powder, removing any residual powder from each mould to reduce wastage. Place in fridge until ready to fill with fondant batter.
  • Roughly break chocolate into pieces into a bowl and place with butter over a saucepan of barely simmering water until fully melted. Once fully melted, remove the bowl from the heat and leave to cool until tepid whilst you whisk the eggs and sugar
  • Using a stand mixer ( or hand mixer) whisk the whole eggs, yolks, vanilla and sugar togethor until pale, thick and roughly doubled in volume and whisk leaves a trail.
  • Fold flour in to the egg mixture until fully combined
  • Once the flour is incorporated, add the chocolate mixture and fold untillfully incorporated
  • Divide the mixture evenly between the 4 moulds and tap the moulds on a flat surface gently to ensure the mixtures has no air bubbles an fills the entire mould. Place in fridge for a minimum of 30 minutes before baking. Bake in the oven at 200 degrees for 12-14 minutes.
  • Carefully invert the puddings out from the mould into a clean tea towel and plate gently. Dust with cocoa powder or icing sugar.

Notes

 
Hints and Tips:
  1. Use eggs at room temperature to ensure you get a lovely fluffy mixture when whipped
  2. Fold the flour into the whisked eggs in stages, don't be tempted to dump it all in and mix as you will lose volume and this will affect the final texture
  3. Ensure moulds are double-coated with softened butter and then cocoa powder to ensure easy removal when they are ready
  4. Use a good quality dark chocolate, 70% as a minimum and good quality vanilla extract
  5. Enjoy the smiles and comments as your guests eat your dessert 😉